Grape Information | |
| Date purchased | September 21, 2008 |
| Varietal | Syrah - Lodi, California Chardonnay - Lodi, California |
| Number of cases | 12 Syrah 8 Chardonnay |
| Price per case | Syrah - $27 Chardonnay - $30 |
| Place purchased | American Winegrape, Everett, MA |
| Phone # | (617) 387-6107 |
Syrah Winemaking Log | |||||||
| Date | Time | Temp | °Brix | SO2 | TA | pH | |
| Sept 21 | 8:00am | 42° | 21° | 5.7% | 4.00 | ||
| Notes: Crushed & Destemmed Added potassium metabisulfite for 75 ppm Fruit was a bit more moldy than usual thus the 75ppm sulfite Started 2 vials of White Labs WLP 750 French Red Wine Yeast in 1/2 gallon pasteurized juice | |||||||
| Sept 22 | 6:00pm | 52° | |||||
| Notes: Pitched yeast | |||||||
| Sept 23 | 11:00am | ||||||
| Notes: Active fermentation noted. Begin punching cap 3 times daily. | |||||||
| Sept 24 | 8:30am | 60° | |||||
| 8:30pm | 68° | ||||||
| Sept 25 | 9:30am | 78° | 4.3° | ||||
| Notes: Brix calculated using refractometer and MoreWine's Excel Brix calculator | |||||||
| 11:59am | 72° | ||||||
| Notes: From 10:00am to Noon cooled must with MoreWine stainless steel cooling snake and 30lbs of ice in water. Picture 1 Picture 2 | |||||||
| 8:00pm | 77° | -3.8°? | |||||
| Notes: I have always found the refractometer to be wildly inaccurate at low Brix. I am suspicious of this calculated value. | |||||||
| Nov 24 | 7:00pm | 40° | 4.14 | ||||
| Dec 13 | 1:45pm | Added 6oz LD Carlson French Oak Cubes (Medium Toast) and 3oz LD Carlson French Oak Cubes (House Toast) | |||||
| Mar 29 | 7:00pm | 35ppm | 3.85g/L | 4.13 | |||
| Added 2.2g Kmeta to bring free SO2 to 50ppm. Also added 55g tartaric acid to bring TA to 4.5g/L | |||||||
Chardonnay Winemaking Log | |||||||
| Date | Time | Temp | °Brix | SO2 | TA | pH | |
| Sept 21 | 6:00pm | 52° | 25° | 4.9% | 3.78 | ||
| Notes: Crushed, destemmed, and immediately pressed Added potassium metabisulfite for 75 ppm Fruit was a bit more moldy than usual thus the 75ppm sulfite Started 2 vials of White Labs WLP 730 Chardonnay Wine Yeast in 1/4 gallon pasteurized juice | |||||||
| Sept 22 | 7:00pm | ||||||
| Notes: Racked clear juice into stainless fermenter. Pitched yeast | |||||||
| Sept 23 | 11:00am | ||||||
| Notes: Active fermentation noted. To correct TA added 97 grams of tartaric acid. Anticipate new TA to be 7.0% | |||||||
| 2:45pm | 61° | 3.61 | |||||
| Sept 24 | 8:30am | 59° | |||||
| 8:30pm | 66° | ||||||
| Sept 25 | 9:30am | 67° | 11.4° | ||||
| Notes: Brix calculated using refractometer and MoreWine's Excel Brix calculator | |||||||
| 8:00pm | 70° | 6.5° | |||||
| Nov 24 | 7:00pm | 40° | 3.4 | ||||
| Notes: Paper chromotography indicated malolactic had not completed so moved wine to upstairs apartment to warm up. | |||||||
| Jan 3 | Notes: Another paper chromotography indicated malolactic had not completed. Pitched fresh WLP 675 Malolactic Bacteria. | ||||||
| Mar 26 | 1:00pm | 17ppm | 5.2g/L | 3.64 | |||
| Racked off oak chips combining two carboys. Added Kmeta to bring free SO2 to 35ppm. Added 18g tartaric acid to one carboy to raise TA. Will compare against unacidified carboy. | |||||||
